Chicken in Basil Cream
Quickly pan-fried breaded chicken served with a basil cream sauce.
Ingredients
milk
1/4 cup
dry bread crumbs
1/4 cup
boneless skinless chicken breast halves (4 ounces each)
4
butter
3 tablespoons
chicken broth
1/2 cup
heavy whipping cream
1 cup
sliced pimientos (drained)
1 jar (4 ounces)
grated Parmesan cheese
1/2 cup
fresh basil (minced)
1/4 cup
pepper
1/8 teaspoon
Instructions
1
Coat and cook chicken
Place milk and bread crumbs in separate shallow bowls. Dip chicken in milk, then coat with crumbs. In a skillet over medium-high heat, cook chicken in butter on both sides until juices run clear, about 10 minutes. Remove and keep warm.
2
Make sauce
Add broth to the skillet. Bring to a boil over medium heat; stir to loosen browned bits. Stir in the cream and pimientos; boil and stir for 1 minute. Reduce heat. Add Parmesan cheese, basil and pepper; cook and stir until heated through. Pour over the chicken.
